Send a note Paul's Traditional Christmas Pudding Recipe

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Showing comments 1 to 10 of 95 | Next | Last
Heather
Posts: 97
Comment
Christmas pudding eton mess?
Reply #95 on : Thu December 24, 2009, 22:12:26
Do you think I'd need to cook a bought Christmas pudding before crumbling it into a dessert?
ANSWER: No, as the dessert will be cold (I assume), it will not need re-heating.
Last Edit: December 25, 2009, 10:55:51 by admin  
Gerard Doran
Posts: 97
Comment
Cooking time
Reply #94 on : Thu December 24, 2009, 10:41:01
I have the pudding in the fridge and I don't think that I will have the time to steam it for a full 8 hours in one shot. Can I breaking up the steam time? Say 4 hours tonight and another 4 hours tomorrow? Maybe use the crock pot or the rice steamer?
ANSWER: Hi Gerard,
No, if this is the first cooking, you DO need to steam it for the full time, you will have a sticky uncooked middle if you don’t.
You may try to split it into four equal pieces, that may help with a lesser cooking time, perhaps 5 hours.
I would however suggest waking up early, putting it on to steam and perhaps going to bed again until normal "wake up" time! Regards, Paul
Last Edit: December 25, 2009, 10:57:11 by admin  
Neville Trewin
Posts: 97
Comment
Mould
Reply #93 on : Wed December 23, 2009, 19:59:10
Hi Paul
Can you help me we cooked a xmas pudding a week ago and we opened it to (sample) and it had specs of mould on the outside. How can we stop this there is no brandy or rum in it would this be the problem or not. Hope you can help me. Regards Neville Trewin
ANSWER: Hi Neville,
Sorry to tell you but you cannot eat it. The mould you see is just the surface indication of a deeper mould problem.
As mould can produce some dangerous toxins, I would strongly suggest you do NOT eat it, even cutting away the surface mould will not cure the problem.
Sadly, all the ingredients are required (to ensure safe storage) and you need to store the pudding in a cool dark dry place once it has been cooked BUT, you still have time to make another before Christmas Day.
AHH another thought, a little check, *IF* the specks are small (about the size of a pin-head) and white and look a little waxy, it will be suet that cools on the surface and all is OK. Regards, Paul
Last Edit: December 25, 2009, 10:59:36 by admin  
Peggy
Posts: 97
Comment
Preserving the pudding
Reply #92 on : Wed December 23, 2009, 15:37:14
Hello,
I would really appreciate your advice.
My friend made a traditional Christmas pudding 12 months ago and froze it. She gave it to me about a week ago and I kept it in the fridge. I plan to boil it for half hour and dry it in the over for 5 minutes (as per her instructions) on Christmas Day. Is it ok (as in "safe to eat") or as it been left out for too long ?
Thanks a lot in advance for your answer.
Best regards,
Peggy
ANSWER: Hi Peggy,
That all seems very strange. *IF* it is a traditional pudding, it didn't need to be frozen. I also cannot believe that a mere boiling for 30 minutes will heat the pudding through. (unless it is a tiny pudding)
You might want to check with your friend to find out what is in it, and where she got those instructions. Sorry, but this doesn't seem correct for a "real" Christmas pudding. Regards, Paul
Last Edit: December 25, 2009, 11:01:13 by admin  
Lisa
Posts: 97
Comment
Pudding is done?
Reply #91 on : Tue December 22, 2009, 23:17:34
This is my first time ever making a Christmas Pudding. I found your VERY wonderful site and have promptly bookmarked it. I'm trying the crock pot method of cooking. I put it in about 5pm last night and woke up at 7am to run in and check on it as 14 hours, as suggested, should have been 6am. Firstly, I was glad I had used the bowl I did because there was room to rise (I did not have a traditional pudding bowl or the money to buy one so I used a glass bowl of the correct shape) Secondly, I am not sure it is done or if I should give it more time. I tried the cake trick of sticking a knife in and it came out gooey. After 15 hours, should I just pull it out to let it mature until Christmas Eve (when my family is having their traditional gathering) or leave it in for a few more hours? I am rather worried as I could not find the suet anywhere here in north Georgia and I went with the frozen butter. I left the butter in the freezer for a week and added it right before starting to cook so that it would have more time frozen. Thanks for your help!
ANSWER:
Hi Lisa,
I have never used a crock-pot, that info was supplied by a visitor. However, your test for cake does not work for puddings, puddings are always moist and gooey (that's why they are puddings, not cakes!).
Without being certain about cooking times, all should be well. Just re-heat on Christmas day. Happy Christmas,
Last Edit: December 23, 2009, 07:57:18 by admin  
First Timer
Posts: 97
Comment
Heat down too low while steaming the pudding, how to recover?
Reply #90 on : Tue December 22, 2009, 22:00:49
I've been steaming my pudding for about 6 hours now in a purpose built double-boiler style steamer/saucepan. I have been checking it every 30 mins and most of the time the water has been almost still but there has been plenty of steam in the top. I thought this would be okay but I have been reading that when the heat is too low the pudding can become soggy. How can I recover from this? Should I have it on full boiling for the rest of the time (or something). Your expert advice greatly appreciated.
ANSWER: You are just warming it at the moment, put on a slow boil for 8 hours and all will be OK (please remember to add an email address next time so I can reply)
Last Edit: December 22, 2009, 22:11:00 by admin  
Diem
Posts: 97
Comment
undercooked
Reply #89 on : Mon December 21, 2009, 19:47:42
I left my hubby at home with instructions for steaming but he took it out at 6 hours and not 8! It has completely cooled and the middle seems undercooked and sticky. Help! Do I just steam for longer on xmas day or stick it back in the steamer tonight? How long for?
Thanks in advance.
ANSWER: Stick it back in the steamer for the full 8 hours tonight, don't leave it until 25th, as there is a chance it will ferment inside. Don't worry, it won't be overcooked.
Last Edit: December 22, 2009, 22:08:58 by admin  
Leanne
Posts: 97
Comment
Re: Send a note
Reply #88 on : Mon December 21, 2009, 10:03:50
I am just wondering how far in advance you recommend to make the pudding?

Is a few days before christmas too late?
ANSWER: Hi Lee,
You could make it the morning of Christmas day (well really the night before, then steam it on Christmas day)
It will be just fine! (it would have been better for a few weeks maturing time)
Regards, Paul
Last Edit: December 21, 2009, 10:42:31 by admin  
David Morris
Posts: 97
Comment
Alternative to Muscat
Reply #87 on : Mon December 21, 2009, 04:29:07
Paul,
I love this recipe and have used it many years now. I put Pedro Ximinez sherry instead of muscat last year and it gave a lovely richness to it! This sherry is known as "black sherry" as it is very rich and unctious and should only be sourced from Spain.

happy cooking,
David
claudia de Rooy-Steenis
Posts: 97
Comment
Eating the pudding cold
Reply #86 on : Sun December 20, 2009, 12:58:11
I could not find my christmas cooking book with my favorite recipe for christmas pudding. (did I lend it to someone?) So I looked on the internet and found your page. I will certainly try your recipe, (Allthough I am rather late to make pudding this year.)Now I usually do not really dry the bread. I take the bread apart in very small pieces en leave them to dry a bit but not totally. But the main thing I wanted to tell you that I find that the pudding is so "filling" when it is heated before it is eaten. I allways eat is not heated but only flamed with brandy en server with cream. My family likes it both ways. The suet is not soft in the pudding and perhaps strangely, I like the tast better this way.
Well, I hope you recieve this email, I aam not really a computer fan.
Merry Chrismas and I will let you know how my family and I like the taste of the pudding with this recipe.
P.S. some years, before I had children and when I had more time, I made pudding for all friends and family and I used "Weckpotten".(Jars of glas you can heat and then the type wich you can turn and let the pudding slide out)I put then in I special pan complety filled with water. You can put the jars on top of one another without water coming in the jars. Very handy!
ANSWER: Thanks Claudia, eating pudding cold is certainly interesting, I'd love to hear what you think of mine! Paul
Last Edit: December 21, 2009, 10:43:56 by admin  
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